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Gingerbread with Fluffy Lemon Sauce


From Janet Fremont in memory of her mom, Dorothy Stamm

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  • Bread:
  • 2 cups flour
  • 1/2 cup sugar
  • 2 t ground ginger
  • 1 t ground cinnamon
  • 1/2 t baking soda
  • 1/2 t salt
  • 1 cup light molasses
  • 1 stick butter or margarine cut in 4 pieces (1/2 cup)
  • 1 egg, lightly beaten
  • Lemon Sauce:
  • 1/2 cup sugar
  • 2 T cornstarch
  • 1/8 t nutmeg
  • 1 T butter
  • 4 T lemon juice
  • 2 t grated lemon rind
  • 1 egg, beaten



Step 1

Preheat oven to 350 degrees and butter and flour a 9" baking pan.

In a large bowl combine flour, sugar, ginger, cinnamon, baking soda and salt. Stir until blended.

In a small bowl combine molasses and butter. Add boiling water and stir until butter melts. Add molasses mixture and beaten egg to flour mixture and beat with electric mixer for 2 full minutes.

With rubber spatula, scrape batter into prepared pan. Bake 45 - 50 minutes. Cool in pan on wire rack.

Lemon Sauce:

Mixt together in saucepan, sugar, cornstarch and nutmeg. Gradually stir in 1 cup boiling water. Boil 1 minute stirring constantly.

Stir in butter, lemon juice and grated lemon rind. Gradually blend this mixture with beaten egg.


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